Easy Butterscotch Rolls (AKA Monkey Bread)

24 Frozen Dinner Rolls
1 Package regular butterscotch pudding
1/2 TO 1 cup chopped nuts (optional)
1/4 CUP MELTED BUTTER
1/2 CUP BROWN SUGAR

Grease bottom and sides of a bundt or angel food cake pan. Arrange rolls in double circle. Sprinkle dry pudding mix and nuts on top. Combine melted butter and brown sugar. Pour over top. Place in a cold over overnight or for 9 hours. Take out of oven while pre-heating to 350. Bake 30 minutes or until golden brown. Let stand 2-5 minutes. Turn onto platter and serve.

Thanks Mom!

Pumpkin Mousse Pie

I found this recipe in my daily digital scrapbook email. It looks tasty and I can't wait to try it!

Ingredients:
1 reduced fat graham cracker pie crust
1 1/4 cup cold fat-free milk
1 package (4 serving size) sugar-free fat-free instant vanilla pudding and pie filling
1 cup canned pumpkin
1 tub (8 oz) light or fat free cool whip, thawed
1 T. pumpkin pie spice OR 1 1/2 t. ground cinnamon, 3/4 t. ground ginger, and 1/4 t. ground cloves
1 beaten egg white (optional)

1. For tastier crust, brush with egg white and bake 5 minutes at 375. Allow to cool before filling pie.
2. In large bowl, beat milk, pudding mix and spice with whisk for 1 1/2 minutes. Whisk in pumpkin. Fold in HALF of whipped topping. Spread in pie crust.
3. Top with remaining whipped topping. (Or pipe on in decorative manner.)
4. Refrigerate at least 2 hours. Garnish as desired. Store in fridge.

YIELD: 8 servings
4 WW POINTS each

Chicken Parmesan Casserole

I got this recipe off the Kraftfoods.com web site. It actually called for Turkey, but I had Chicken, so chicken it was! I also made a few little adjustments, but I thought they turned out quite yummy. Joe even ate seconds AND he said he'd take some for leftovers tomorrow!!!! It's a miracle!

8 oz. spaghetti (I didn't have any so I used egg noodles, which were great!)
1 can Cream of Mushroom soup (I used cream of chicken, which was also yummy)
3/4 c. sour cream
1/4 c. milk (I used about a 1/2 to make it a bit more liquidy since I added extra noodles and broccoli)
1/3 c. paremesan cheese
3 c. broccoli (I did fresh broccoli crowns, but if you do this make sure you pre cook them for just a few minutes or it will be crunchy in your casserole dish)
2 c. chopped chicken (I cooked it in basil, garlic salt and pepper)

Mix soup, sour cream, paremesan cheese and milk together. Pre cook the broccoli (unless you use frozen) and add to the mixture. Cook the chicken and add that to the mixture as well. Spoon into a casserole dish and bake. I also covered mine in cheese before I stuck it in...cheese is ALWAYS a good addition. ;)

Bake in a Casserole dish at 350 for 25-30 minutes or until heated through.

Chicken Enchiladas

I made this recipe for Aaron's birthday party. We had lots of leftover turkey so I subbed that in and everyone loved it!!

8 tortillas
1/2 cup chopped onion
2 cloves garlic, minced
1 t coriander (I didn't use this, instead I used a lot of fresh cilantro)
1/4 t pepper
2 T butter
3 T flour
1 8-oz tub sour cream
1/2 cup chopped jalapeno peppers (didn't use these either)
2 cups shredded monterey jack cheese, divided (I used a cheddar-jack blend)
2-4 chicken breasts, cooked and chopped
1 can black olives (didn't use these)
2-3 tomatoes, chopped

Sauce: In large saucepan, cook onion, garlic, coriander, and peeper in butter until onion is tender. Stir flour into sour cream and add to onion mixture. Stir in broth, chili peppers, and black olives all at once. Cook and stir until thickened an dbubbly. Remove from heat and stir in half of the cheese.
Filling: Mix half to 3/4 of the sauce into the chicken. Place about 1/4 cup of the filling into a warm tortilla, roll up and arrange seam side down on lightly greased 9x13 pan. Pour remaining sauce over enchiladas. Bake covered for 35 minutes at 350. Sprinkle with remaining cheese and bake uncovered for 10 minutes. Remove from oven and top with chopped tomatoes.

Cran-Raspberry Fizz

This is a Pampered Chef recipe that I made for our St. George dinner. I made both variations and they both turned out delicious!

4 limes, divided
1 can (12 oz) frozen cranberry juice concentrate
3 cups cold water
1 pint raspberry sorbet, softened
2 liters chilled ginger ale

Slice two limes (thin) and set aside. Pour cranberry juice concentrate and water into a pitcher.
Juice remaining limes into pitcher. Scoop sorbet into pitcher. Mix well. Add ginger ale and lime slices. Stir again until well mixed. Serve over ice.

VARIATION: Substitute frozen limeade concerntrate for the cranberry juice; lemon-lime soda for the ginger ale; lemon or lime sorbet for the raspberry sorbet.

Pumpkin Spice Cake

Tis the season for pumpkin recipes! I made this for dessert tonight (we had friends over). Sarah doesn't much like pumpkin either, but she really liked this cake. Alan doesn't like pumpkin either and he couldn't get enough of it! The best thing about it is that it's super easy to make. I personally wish it was a little more pumpkiny!

1 box spice cake mix
1 15-oz can pumpkin (NOT pie filling!!)

Mix the cake mix and pumpin together thoroughly. Add enough water to make a cake batter consistency (I used about 3/4 can). Bake at 350 for 20-30 minutes or until done. (I think my oven cooks cool, it took about 45 minutes for me).

You can serve with whipped cream or vanilla ice cream.

Brownie Pumpkin Cheesecake

First a disclaimer: I'm not a big pumpkin pie lover... I actually don't even like pumpkin pie so I was skeptical of this recipe... but it is divine! It's very rich and has just a hint of pumpkin so it's not overwhelming for people who aren't big pumpkin pie lovers... but it has enough pumpkin for those pumpkin pie aficionados! Anyways, enjoy!

Brownie Base:
1(1 lb.) Fudge Brownie Mix (I used a 9x13 Pillsbury box that was a bit bigger)
Water, Oil, and Eggs as called for on mix box (I used 3 eggs for more "cake-like brownies, but I'm sure using 2, as called for on the box would be fine)

Filling:
1 (8 oz.) pkgs. cream cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
2 eggs
1/2 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 cup semi-sweet chocolate chips, melted

1. Heat oven to 350. Spray 10" springform pan with cooking spray. Make brownie batter as directed on box for basic recipe; spread in pan. Bake 24-28 minutes.

2. Meanwhile, in a large bowl, beat cream cheese and sugar on medium speed until smooth and creamy. Beat in pumpkin until well blended. On low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup of filling in small bowl. Pour remaining filling over baked brownie base.

3. Stir melted chocolate into reserved filling. Place chocolate mixture into Ziploc baggie, seal baggie, and cut off 1 corner of the bag. Pipe filling onto cheesecake to make swirls or shapes as desired. The example had piped a jack o' lantern face on the cake... i just dropped mine in globs and then cut a knife through it to give it a marbled effect.

4. Bake 40-45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. Refrigerate leftovers.